Empty the Cupboards Soup

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 12

This is a very hearty soup. I'm not a fan of soup broth so there's not much and my sister calls it stew-soup. Even my very picky-eater niece gobbled this up! Very filling. This serves a lot so it would be good for pot luck and if you left out the potatoes it would be perfect for OAMC

Ingredients:

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can chickpeas, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

2 (10 ounce) cans wax beans, drained

1 (15 ounce) can diced tomatoes, not drained

1 (10 ounce) can mushrooms, drained

1 (14 ounce) can campbell's ready to serve herbed chicken and rice soup

1 (105 g) package chicken and wild rice soup mix (i use healthy choice)

1 cup chicken and garlic rice (i use uncle ben's)

3 cups chicken broth

2 cups frozen corn

3 cups cubed potatoes

1 lb hamburger

2 onions, diced

2 tablespoons garlic, minced

2 teaspoons oregano

2 teaspoons basil

Directions:

1. Combine first 11 ingredients in a stock pot or very large pot over medium heat.
2. Place potatoes in a small pot and boil to soften.
3. Fry hamburger with onions and spices until hamburger is no longer pink.
4. Add to soup pot.
5. Once potatoes are almost fork ready add to soup.
6. Simmer at least 1/2 hour.
7. I serve topped with Parmesan cheese.

By RecipeOfHealth.com